Simple Paneer Curry with Roti

Step 1: Prepare Paneer

Place the paneer in a small pot with warm, lightly salted water. Let it sit for a few minutes to soften and become spongy. This step is optional but recommended for homemade paneer.

Step 2: Prepare Gravy Ingredients for Roasting

Peel and slice the onions. Prepare garlic cloves, chop tomatoes, slit green chilies, and gather cashews. These will be roasted to form the base of the gravy.

Step 3: Roast Gravy Ingredients

Heat 2 tablespoons of mustard oil in a pan. Add cumin seeds, then garlic and sliced onions. Sauté until the onions are translucent and slightly soft. Add chopped tomatoes, green chilies, and cashews. Continue to sauté until the tomatoes soften. Transfer the roasted ingredients to a plate and let them cool down completely.

Step 4: Lightly Roast Paneer

Cut the paneer into desired cubes. In the same pan, add a little more oil if needed. Add the paneer cubes and lightly roast them until they turn slightly golden on the edges. Do not over-fry to keep them tender. Once roasted, remove the paneer from the pan.

Step 5: Knead Dough for Roti

While the gravy ingredients are cooling, prepare the dough for rotis. Mix wheat flour with salt and gradually add water to knead a soft, pliable dough. Cover and let it rest.

Step 6: Grind Gravy Paste

Once the roasted gravy ingredients have cooled, transfer them to a mixer grinder. Add a little water and blend into a smooth or slightly coarse paste, depending on your preference.

Step 7: Prepare Gravy Base

Heat 3 tablespoons of mustard oil in a kadhai (wok). Add bay leaf, cinnamon stick, cumin seeds, and jakhya (if using). Let them splutter. Then, add the ground gravy paste. Mix well. Add water to the mixer jar, swirl it around to collect any remaining paste, and add this to the kadhai.

Step 8: Cook Gravy with Spices

Cover the kadhai and let the gravy cook for 5-7 minutes until it thickens slightly and the oil starts to separate. Then, add turmeric powder, red chili powder, coriander powder, garam masala, and salt to taste. Mix thoroughly and cook for another 5 minutes, stirring occasionally.

Step 9: Add Paneer and Simmer

Once the gravy is well-cooked and fragrant, add the lightly roasted paneer cubes. Mix gently. Add about 1/2 to 1 cup of water to achieve your desired gravy consistency. Cover and simmer for 5-7 minutes to allow the paneer to absorb the flavors.

Step 10: Make Rotis/Phulkas

While the curry is simmering, roll out small portions of the dough into thin circles. Cook them on a hot tawa until they puff up and are lightly browned on both sides.

Step 11: Garnish and Serve

Garnish the paneer curry with fresh chopped coriander leaves. Serve hot with the freshly made rotis/phulkas.

• Soaking homemade paneer in warm, lightly salted water makes it soft and spongy.

• Lightly roasting the paneer before adding it to the gravy enhances its flavor and texture.

• Grinding the roasted vegetables and cashews creates a rich and creamy gravy base.

• Rinse the mixer jar with a little water and add it to the gravy to ensure no flavor is wasted.

• For a richer taste, you can add a tablespoon of cream or yogurt to the gravy at the end.

• Adjust the spice levels (green chilies, red chili powder) according to your preference.

• You can add other vegetables like peas or bell peppers for variety.